Show requisite in Fam ilys s menu men u citrus fruits cabbage lettuce spinach an and d tomatoes both raw and canned are liberally supplied with vitamin C if you have the orange and tomato juice habit which has swept the coun conn try in the last few ew years you are probably getting your quota of vitamin C which Is found widely dis tributes tri buted among fruits and vegetables the citrus fruits cabbage lettuce spinach and tomatoes both raw and canned are particularly well supplied with this vitamin pineapples apples bananas raspberries rasp berries and strawberries trang string beans carrots turnips beans peas potatoes and radishes give us almost as liberal a contribution because sometimes the vitamin C content Is injured during cooking it Is fortunate that most of these foods are delectable in their raw state both tomatoes and pineapples however because of their natural acids acid keep their full content after cooking this enables us to use these canned products with full confidence in their vitamin C supply when this vitamin Is very low or absent as has been the case in war times or on long voyages away from the source of the fresh food supply the disease known as scurvy may afflict the community or the crew old records show that limes lemons and potatoes opre known as scurvy preventives ven tives find and cures generations before the existence of vitamin 0 was recognized zed while acute scurvy Is seldom or never seen in this country a condition of sub scurvy which re tards the growth and the formation of good teeth has been found in cases of undernourished children the symptoms are loss of appetite sore mouth and tenderness of the joints some of the growing pains which were supposed to have been a natural affliction of childhood may have been caused by a chronic case of mild scurvy plenty of fruits for breakfast the use of vegetables and fruits liberally at the other meals in the form of salads and desserts will provide us pleasantly with the essential vitamin C clear tomato soup 4 tablespoons butter A cup each onion carrot celery taw raw ham cut up or diced dicea I 1 can tomatoes V teaspoon peppercorns pepper corni 1 small email baylett bayleaf a 1 cloven clove a 2 sprigs parsley 3 sprigs thyme sal salt t pepper 1 quart white soup BOUP stock lock cook onion carrots carrot celery and ham in butter live five minutes add tomatoes and seasonings and herbs and cook slowly tor for one hour strain carefully add stock and season to taste citrus cocktail ua U cup lemon juice A cup cap orange juice 14 cup grapefruit jules juice 34 cup sugar few grains talt sal t I 1 cup mineral or iced water extract juice from the fresh fruits combine and pour over cracked ice in cocktail glasses garnish with mint sprigs or maraschino cherries carrots carrot cabbage and nut salad 2 cups cupa carrots cut in very line fine trips atries 3 2 cups cabbage finely shredded hr edail 34 A cup vinegar ah cup sour bour cream cup mayonnaise aa cup nut meats finely chopped crisp carrots and cabbage by al lowing them to stand in ice water drain add vinegar and chill chili 15 minutes drain and dry vegetables thoroughly whip cream slightly when thick told fold in mayonna mayonnaise lse combine carrots cabbage and nuts and toss together lightly with sour cream and mayonnaise mixture serve on crisp lettuce or as a slaw glaw a 18 oell dell syndicate service |